We’ve always been huge fans of Southern BBQ sauces that pack a punch, and Craig’s recipe from Devalls Bluff stands out as a true gem. Hailing from the heart of Arkansas, this tangy-smoky blend captures the essence of classic pit-style cooking, perfect for summer cookouts or everyday meals.
It’s no wonder this sauce has become a favorite in our kitchen—it’s simple yet flavorful, drawing on local traditions that make every bite memorable. Join us as we explore how to whip up your own batch and bring a taste of Devalls Bluff home.
Ingredients
We love how Craig’s BBQ Sauce from Devalls Bluff captures that perfect tangy-smoky balance, and it all starts with these essential ingredients. Below, we’ve listed them in the order they are typically prepared, with prep notes for accuracy and ease.
- 1 cup ketchup: Forms the base for our rich, tomatoey foundation—use a high-quality brand for the best flavor.
- ½ cup apple cider vinegar: Adds the signature tang; measure precisely to achieve that authentic Southern zest without overpowering.
- ¼ cup brown sugar: Provides sweetness to balance the smoke—packed for consistent results.
- 2 tablespoons Worcestershire sauce: Infuses umami depth, drawing from local traditions in Devalls Bluff.
- 1 tablespoon Dijon mustard: Contributes a subtle sharpness; whisk it in early for even distribution.
- 1 teaspoon garlic powder: A key spice for aromatic notes—freshly ground if possible for enhanced taste.
- 1 teaspoon onion powder: Builds layers of flavor, evoking the simplicity of Craig’s original recipe.
- 1 teaspoon smoked paprika: Delivers the smoky essence that makes this sauce ideal for summer cookouts.
- ½ teaspoon liquid smoke: Amplifies the barbecue vibe; use sparingly to mimic Devalls Bluff’s outdoor grilling traditions.
- Salt and black pepper to taste: Season at the end—start with ½ teaspoon each and adjust based on your preference for a confident, personalized twist.
This lineup ensures our Craig’s BBQ Sauce Recipe Devalls Bluff remains straightforward yet flavorful, perfect for whipping up in your kitchen.
Equipment Needed
Before we dive into preparing Craig’s BBQ Sauce from Devalls Bluff, let’s gather the essential tools that make the process smooth and efficient. Having the right equipment ensures we blend those carefully selected ingredients—such as ketchup, apple cider vinegar, and smoked paprika—into a tangy-smoky masterpiece without any hitches.
We recommend the following key equipment for this recipe:
- Measuring cups and spoons: Accurate measurements are crucial for balancing flavors in our sauce; use a set that includes 1-cup, ½-cup, and various spoon sizes to measure liquids like apple cider vinegar and dry ingredients like brown sugar precisely.
- Medium saucepan: This is where the magic happens—opt for a 2- to 4-quart size to heat and simmer the mixture, allowing the smoked paprika and liquid smoke to infuse their authentic Devalls Bluff essence evenly.
- Whisk or wooden spoon: A sturdy whisk helps us blend everything smoothly, preventing lumps when combining Worcestershire sauce and Dijon mustard, or a wooden spoon works for gentle stirring during the cooking process.
- Heat-resistant mixing bowl: Ideal for initially combining dry ingredients like garlic powder and onion powder before adding wet ones, ensuring our sauce base is well-mixed.
- Storage jars or bottles: Once ready, we need airtight containers—such as 16-ounce glass jars—to store the finished sauce, keeping its fresh, homemade flavor intact for up to two weeks in the fridge.
With this setup, we’re all set to transition seamlessly into the preparation steps, making Craig’s BBQ Sauce a staple in our kitchen rotations.
Instructions
Now that we have gathered our ingredients and equipment, we guide you through crafting Craig’s BBQ Sauce from Devalls Bluff with simple yet precise steps. Our method ensures a tangy-smoky flavor that elevates any meal.
Prep
Before cooking, we prepare the ingredients to blend flavors seamlessly. Follow these steps to set the foundation for this Southern classic:
- Measure ingredients accurately: In a heat-resistant mixing bowl, we combine 2 cups of ketchup for its rich base, 1/2 cup of apple cider vinegar for a sharp tang, 1/4 cup of brown sugar for subtle sweetness, 2 tablespoons of Worcestershire sauce for depth, 1 tablespoon of Dijon mustard for a mild kick, 1 teaspoon of garlic powder for aromatic notes, 1 teaspoon of onion powder for savory undertones, 1 teaspoon of smoked paprika for that essential smoky essence, 1/2 teaspoon of liquid smoke for intensified flavor, and 1/2 teaspoon of black pepper for seasoning.
- Mix dry ingredients first: We whisk the dry components—garlic powder, onion powder, smoked paprika, and black pepper—together in the bowl until evenly distributed. This step helps achieve a uniform blend that enhances the sauce’s overall taste.
- Incorporate wet ingredients: Gradually add the wet ingredients—ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and liquid smoke—to the bowl. Using a whisk or wooden spoon, we stir vigorously until the mixture forms a smooth, glossy paste. At this stage, envision the vibrant red hue and the enticing aroma of spices that promise a mouthwatering finish.
Cook
With prep complete, we move to cooking where the flavors meld and intensify through gentle heat.
- Heat the mixture: Transfer the prepared sauce to a medium saucepan over medium heat. We stir continuously with a wooden spoon to prevent sticking and bring the mixture to a gentle simmer—around 5-7 minutes—until bubbles form and the sweet-spicy scent fills the kitchen.
- Simmer for perfection: Reduce heat to low and let the sauce simmer uncovered for 10-15 minutes. We stir occasionally to ensure even cooking, allowing the sauce to thicken to a velvety consistency. During this time, taste the evolving flavors—note the tangy brightness from the vinegar balancing the smoky depth for an authentic Devalls Bluff vibe.
- Check and adjust: After simmering, we remove the saucepan from heat and let it cool slightly. If needed, adjust seasoning by adding a pinch more smoked paprika or black pepper to fine-tune the balance, ensuring the sauce coats the back of a spoon smoothly for ideal grilling or dipping.
Make-Ahead and Storage
One of the beauties of Craig’s BBQ Sauce Recipe from Devalls Bluff is its versatility for make-ahead preparation, allowing flavors to deepen and meld over time for an even more tangy-smoky profile that elevates your grilled meats or sides. We find that preparing this sauce in advance not only saves time during busy cookouts but also enhances its rich, aromatic essence, making it a go-to staple in our kitchen rotations.
Making Ahead
To make Craig’s BBQ Sauce ahead, we suggest completing the full recipe as outlined in the previous steps. Once the sauce has simmered and thickened to your desired consistency, remove it from the heat and let it cool completely at room temperature for about 30 minutes. This cooling process helps preserve the sauce’s vibrant flavors and prevents condensation in storage containers, which could dilute its bold, Southern-inspired taste.
After cooling, transfer the sauce to clean, airtight containers such as glass jars or bottles. We recommend dividing it into smaller portions if you’re planning meals for the week—this makes it easier to grab just what you need without exposing the rest to air. For optimal flavor development, store it in the refrigerator and let it rest for at least 24 hours before using. This resting period allows the ingredients like smoked paprika and apple cider vinegar to harmonize, resulting in a sauce that’s even more irresistible on your favorite ribs or burgers.
Storage Tips
Proper storage is key to maintaining the fresh, homemade quality of Craig’s BBQ Sauce from Devalls Bluff. We always emphasize using high-quality, food-safe containers to lock in that authentic Arkansas flair.
- Refrigeration: Once cooled, store the sauce in the refrigerator in an airtight container. It will keep its smoky, tangy appeal for up to 2 weeks, provided you use clean utensils each time to avoid contamination.
- Freezing: For longer-term storage, pour the cooled sauce into freezer-safe bags or containers, leaving some headspace for expansion. Freeze it in portions for easy thawing—simply place a bag in the fridge overnight to defrost without losing texture or flavor.
- Reheating: When you’re ready to use it, gently warm the sauce on the stovetop over low heat, stirring occasionally to restore its smooth consistency and release those enticing aromas.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 2 weeks | Keep in airtight containers; check for signs of spoilage like off odors or mold before use. |
| Freezer | Up to 6 months | Label containers with dates; thaw in the refrigerator to maintain the sauce’s thick, glossy texture. |
Conclusion
We’ve loved diving into Craig’s BBQ Sauce from Devalls Bluff and sharing its charm
It’s a versatile staple that brings authentic Southern flair to your table
Let’s make it ours and enjoy the endless grilling possibilities it unlocks
Frequently Asked Questions
What is Craig’s BBQ Sauce?
Craig’s BBQ Sauce is a standout Southern recipe from Devalls Bluff, Arkansas, known for its tangy-smoky flavor. It’s simple to make and perfect for summer cookouts or everyday meals, blending ingredients like ketchup, vinegar, and spices for a balanced taste that honors local traditions.
What ingredients are needed for Craig’s BBQ Sauce?
The essential ingredients include ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, liquid smoke, and basic seasonings. Each is chosen for a perfect mix of sweet, tangy, and smoky flavors, making the sauce easy to prepare at home.
What equipment is required to make this sauce?
You’ll need measuring cups and spoons for accuracy, a medium saucepan for heating, a whisk or wooden spoon for mixing, a heat-resistant bowl for dry ingredients, and storage jars for the finished product. These tools ensure a smooth process and help achieve the ideal consistency.
How do I make Craig’s BBQ Sauce?
Start by measuring and mixing dry ingredients, then add wet ones to form a paste. Heat in a saucepan, simmer to thicken, and stir until flavors blend. Taste and adjust seasoning as needed. The process is straightforward and takes about 15-20 minutes of cooking time.
Can I make the sauce ahead of time?
Yes, making it ahead allows flavors to deepen, enhancing the tangy-smoky profile. Prepare a batch and let it rest for at least 24 hours in the fridge for best results, making it convenient for meals or events.
How should I store Craig’s BBQ Sauce?
Store in airtight containers in the refrigerator for up to two weeks, or use freezer-safe options for up to six months. Always let it cool completely before sealing to maintain freshness and prevent spoilage. This keeps the sauce ready for your next cookout.